There is something to be learned about being a sustainable restaurant from our friends in Australia. Namely, that the p** word combined with foodservice and art makes both business and environmental sense and gets you a lot of press too! This one artist, entrepreneur and now restaurateur is taking a very serious approach to making his world truly sustainable. For one, there is the issue of waste management featuring the themes “Giving P** a Chance and “How the Waste was Won” at this new pop-up restaurant for the Melbourne Food and Wine Festival. According to Joost Bakker, a celebrated artist/gardener/environmental designer/eco-entrepreneur based in the Land Down Under, about his pop-up sustainable restaurant: – “The world-first thing, and the most exciting thing for me, is that we’re harvesting urine. Bakker, 38, is almost beaming as he explains the plan. He is working with Dr Steve Cumming, who invented the dual-flush toilet for Caroma, to build and install eight urine-diverting toilets, including waterless female urinals.” – “The 5000 liters he expects to be collected will be trucked to a farm and drilled into the soil as fertilizer for a crop of mustard seed.” – “And, completing the circle, pure mustard seed oil will be used to fuel the cutting-edge generators that will provide the restaurant’s electricity.” Note: Pop-up restaurants are temporary restaurants that may be operated from a former factory or closed space during events and festivals. Like food trucks or an underground restaurant, pop-up restaurants can also test green restaurant ideas and are a low cost way without committing long term capital. It is also a good venue to showcase energy efficient restaurant advice and test the waters so-to-speak to gain exposure. Need other tips and advice on becoming a sustainable restaurant? Complete the request for a consultation below and we will contact you directly.
